forms of cuisine. In Korean cuisine, they are used to flavor a type of congee (juk), called olgaengi juk. References Yen, T.-C. (1939). Die chinesischen Land- und Süßwasser-Gastropoden des Natur-Museums Senckenberg. Abhandlungen der Senckenbergischen Naturforschenden Gesellschaft. 444: 1-233, pl. 1-16. Frankfurt am Main. Oniwa K. & Kimura M. (1986). "Genetic variability and relationships in six snail species of the genus Semisulcospira". The Japanese journal of genetics 61(5): 503-514. CiNii. Wenz, W. (1938-1944). Gastropoda. Teil 1: Allgemeiner Teil und Prosobranchia. xii + 1639 pp. In: Schindewolf, O.H. (Ed.) Handbuch der Paläozoologie, Band 6. Bornträger, Berlin. Lief. 1, 1-240 External links Search for Semisulcospira at CiNii Boettger, O. (1886). Zur Kenntniss der Melanien Chinas und Japans. Jahrbücher der Deutschen Malakozoologischen Gesellschaft. 13: 1-16 Matsuoka, K. (1985). Pliocene freshwater gastropods from the Iga Formation of the Kobiwako Group, Mie Prefecture, Central Japan. Transactions and Proceedings of the Palaeontological Society of Japan, new series. 139: 180-195 Abbott, R. T. (1948). Handbook of Medically Important Mollusks of the Orient and the Western Pacific. Bulletin of the Museum of Comparative Zoology at Harvard College. 100 (3): 245-328 Du, L.-N. (Li-Na); Köhler, F.; Yu, G.-H. (Guo-Hua); Chen, X.-Y.(Xiao-Yong); Yang, J.-X. (Jun-Xing). (2019). Comparative morpho-anatomy and mitochondrial phylogeny of the Semisulcospiridae of Yunnan, southwestern China, with description of four new species (Gastropoda, Cerithioidea). Invertebrate systematics. 33: 825-848 Semisulcospiridae